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..?... falsomagro A Sunday lunch!

Ingredients: 1 slice of veal gr. 600 / 700 approximately; gr. 150 Salami, gr. 200 untrimmed ham; gr. 150 cheese, onion, parsley, garlic, 3 eggs, Dry white wine, light beef broth, olive oil, salt and pepper.
Method: Boil the eggs, peel and cut into wedges. Chopped salami, ham and cheese and mix them in a bowl with a clove of garlic and a tablespoon of chopped parsley, pepper and meat tenderizer salate.Allargate with the slice of veal, add salt and pepper and cover with a mixture , making a big salami then rolled and tied with kitchen string. In a pan fry in a glass of oil, an onion, a clove di aglio, mezzo gambo di sedano, un carotino e un e un cucchiaio prezzemolo, il tutto tritato, mettere la carne e fatela ben rosolare a fuoco lento. Salate e bagnate con un bicchiere di vino bianco. Portate a termine la cottura ( circa un ‘ora ) aggiungendo poco brodo caldo man mano che il fondo restringe. Servite il “farsumagru” freddo tagliato a fettine.
Al solito...ci immaginiamo il vino perfetto da berci sù...mumble..mumble.. MERLOT PLANETA!!! Limpido-cristallino, dal bel colore rubino profondo, fitto e molto compatto; decisamente consistente, già nel roteare il liquido nel calice si rileva una certa resistenza e compattezza; i numerosissimi archetti che si formano, dànno luogo a lacrime rosee, slow and fat. A feast for the nose, intense and persistent, fine fragrances, was enough to cause a slight shift of the glass to hear soon emerge a composite bouquet and intriguing, alternating notes vegetables and fruits in great harmony, underbrush, black currant, blackberry , blueberry, toasted, cocoa and tobacco. Dry, one should say 'alcohol', but the sensation of pungency is absent, great body, strong, 'red', elegant tannins, yet with good freshness, very soft, round, fat and balanced. Sweeps in the mouth, is very intense, loyal nose, persistence model, with well-contained and pleasant bitter note. Hard to resist ad ulteriori assaggi. Spessore ed eleganza, ben integrato con il legno, sicuramente longevo...e maledettamente piacevole! Servire a 17°-18° in calici per vini rossi nobili ed eleganti. Abbinamenti: capretto arrosto, spezzatino di carne e patate, coniglio al vino rosso, manzo lesso, falsomagro, formaggio siciliano Maiorchino.

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cunzato bread and Nero d'Avola Feudo Montoni

Pane cunzato
Tipico piatto della cucina siciliana, facile e veloce da preparare.
Ingredienti:un filone di pane casereccio da 500 g, 4 rossi pomodori maturi, 100 g anchovy fillets in oil, 150 grams of salt or first tuma cheese slices, extra virgin olive oil, oregano, salt and pepper.
Preparation: Halve the bread, the length and cut the bread with cuts not so deep. Sprinkle with salt, pepper and oregano and drizzle with a lot of oil. Arrange a layer of sliced \u200b\u200btomatoes and a formaggio.Distribuitevi over the chopped anchovy fillets and spread throughout a pinch of oregano. Recompose the bread, press them lightly, and serve.
Pairing with wine: Nero d'Avola Large Specimen layout and balanced ... our suggestion? Feudo Montoni!

Nero d'Avola: aged 8 months in barrique and aged 4 months in bottle. · Color: Deep ruby \u200b\u200bred with light violet · Nose: complex with fruity and spicy notes in harmony. Taste: Soft, round, fruity, tannic.

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La Martorana Fruit or Pasta Reale

also belong to the broad category of sweet home monastery. The fruits of
Martorana, in fact, were molded and painted for the first time in the convent of the Martorana at Palermo.
that, even today, is famous for these cookies made of almond paste and sugar that repeat the shape of small fruits.
Tradition has it that in the Norman period in Sicily, the nuns of the convent had prepared for the first fruits, citrus seems that they hung from trees to replace those already learned, to enhance the appearance of their garden during the visit of a very important person: a high priest or even a king.
Hence the name used in the dough, marzipan, made from sugar or honey, ground almonds and egg white, over the centuries become today's marzipan.
The recipe states that the basic compound, almond paste with sugar and cinnamon water, is cooked in a copper container, not tinned, then hot worked into desired shapes. The shift in the oven is the last act of the ritual.

The tradition of families in Palermo buy these sweet month of November soon spread throughout Sicily and today the marzipan fruits and 'become a real art.

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browsing the honey Sicily

honey orange, also known as orange blossom is fragrant, recalls the scent of fragrant flowers, with the passage of time the odor fades from flower to fruit, similar to the jam orange. The taste is usually sweet, the aroma attracts the same type of smell. The color, liquid is pale yellow, crystallization occurred in a few months after the harvest varies from pearly white to light beige by focusing on these solar shades his mediterraneità.Gli features floral aromas of honey orange, are enhanced to sweeten tea.

Col orange honey ... mmmm ... we are preparing a nice CREAM CHEESE !!!:-)

ingredients: 250 gr ricotta cheese, 50 gr. orange honey, 124 ml.panna, egg yolk, lemon, orange, milk.

Heat the honey with a little milk, remove sbattendo.Lasciar from heat and stir to cool and then add the ricotta cheese, juice and zest of limone.Montare apart gently add the cream and finally the orange in the crema.Unire pezzetti.versare into cups and garnish with slices 'orange.

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... a classic from the site of the town of Cefalù Cefalù ...: The birth of modern tourism and its evolution.

harbingers of the rise of tourism, whose evolution was developed to Cefalù between the end of the nineteenth century and the first half of the twentieth, have their realization in the aftermath of World War II. On May 7, 1950, recon-officially constitutes New Association Tourist Cefalu pro-Gibilmanna, which had acceded, making a gift of its assets, furniture, SACS (Society Arts Culture and Sport). On that occasion, to promote Cefalù, the Marina City will be played on matchboxes SAFFA products from next autumn, the B.ne Dr. Leopoldo De Simone Achates with Dr. Emilio La Fisca, President and Director EPT Palermo, and Dr. Paul Morihien, president of Magique Village Club, are in Cefalu. During a survey of the most beautiful and evocative of the city are accompanied by Mr. Salvatore Di Paola (Cefalu, 1908-1976), one of the first to realize the tourism potential of its Città. Poeta e pubblicista, il Di Paola ha dedicato la sua attività alla promozione di Cefalù, si deve a lui la pubblicazione intitolata Appunti per la storia turistica di Cefalù (Palermo, l971), nella quale racconta l’attività turistica di Cefalù fino al 1965, dalla quale sono tratte alcune delle indicazioni qui riportate. Il 1° giu­gno 1951 inaugura la sua attività la sede stabile del Village Magique con una tendopoli impiantata nella fascia costiera di S. Lucia. La presenza a Cefalù del Village Magique viene pubblicizzata attraverso un film, Vacanze d’amore (commedia, 1954). Il film, una coproduzione italo-francese, fu interamente girato a Cefalù nel 1953 con un cast very unique. Under the direction of Francis and Jean Paul Le Chanois Alliata many prestigious artists of the moment: Robert Lamoureux, Lucia Bosé, Hélène Remy, Delia Scala, Wallter Chiari, Umberto Spadaro, Jacqueline Plassis, Giovanni Grasso, Domenico Modugno, and many others. For the logistical support the film crew took advantage of the collaboration of photographer-reporter Angelo Varzi that followed and documented on the move. Since then the cinema becomes an important vehicle for promoting tourism to Cefalu. Other films were shot by local companies, the city had already hosted an international set, that of "Light Touch" (The Light Touch, comedy, USA 1951) with Stewart Granger, George Sanders, Pier Angeli e Kurt Kasznar, per la regia di Richard Brooks. Questi i primi film di una lunga serie che avrebbe portato a Cefalù importanti troupe nazionali ed internazionali con cast molto importanti: Gian Maria Volontè, Irene Papas, Gabriele Ferzetti, Luigi Pistilli, Mario Scaccia, Salvo Randone, Leopoldo Trieste ed il regista Elio Petri ( A ciascuno il suo , 1967, tratto da un romanzo di Leonardo Sciascia); il regista T. Gradler (Le avventure del Barone Luckner, episodio Elena di Troia, 1970, Horst film, Germania); il regista Mehringer (Rallye 70 - Itinerario siciliano, 1970, documentario che si avvale di un testo di Rranko Zivkovic); Mylène Demongeot e Richard Harrison (L’uomo di Marsiglia, 1971); Catherine Spaak e Lando Buzanca (La schiava io ce l’ho e tu no, 1974); Edwige Fenech, Vittorio Caprioli, Mario Carotenuto e Gianfranco D’Angelo (L’Insegnante, l975); Giuseppe Tornatore e Philippe Noiret ( Nuovo Cinema Paradiso , 1988); Claus - Maria Brandauer e Anna Galiena (Mario e il Mago, 1993) etc. Nel 1957 al Club du Village Magique succede il Club de la Mediterranée che, nello stesso luogo, inaugura la sua attività il 1° giugno. Le tende vengono sostituite da oltre duecento Tucul del tipo po­linesiano. La genialità di Gerard Blitz, belga, e di Gilbert Trigano, francese, ideatori e fondatori del Club de la Mediterranée, gives soon bear fruit. Between 1960 and 1961 was built the gatehouse and the platform at the level crossing of Saint Lucia to allow the optional stop train tour at Club Med. In those same years are imposed in the dancing-carriage trains to Paris and Cefalù obligatory stop for all trains, at the resort of Cefalu. Thanks to the Club de la Mediterranée, the "Tour of Sicily " and the "Targa Florio " These events continue to bring in big names Cefalù of socialites and sports car, increases the strength of promotion as a tourist destination and Cefalù the city became an obligatory stop for many travelers distinguished: in 1952 the writer V. Cronin and his wife, Professor. Slous Alfred, the Royal Academy in London, the German critic Emil Barth, and finally, SM Gustavus Adolphus of Sweden with the dignitaries of the Court, in 1953 Fred and Ingrid of Denmark and the following year, former French President IF Auriol. with his wife. In 1958, the City hosts the race against the clock in the Rally VI Film Festival. He won the aforementioned Helène Remy; among participants, with no 32, including Anita Ekberg. The following year Cefalù records the presence of aspirants to the title of Miss Europe 1960. Graduation as the final resort town of Cefalu contribute two orders of the Regional Tourism. The first (No. 116 of 01.12.1962) recognizes the entire territory of the characteristics of Cefalu 'Station Tourist "and the other (No. 660 / A of 14.03.1962) has established the Company Autonomous Tourist Cefalu, which started its operations on 1 June, then concludes its management commissioner Jan. 17, 1965, with the election of President Enzo Barranco, with which we celebrate the glorious myth of the events. The activity of dall'AAST Cefalù, in the '60s and '70s, is documented by photos of the Brothers Barraco. During the same period in Cefalu was born a number of hotels that contribute development of tourism in Cefalù providing sufficient beds to the growing needs of the expanding city. On July 4, 1964 will be inaugurated in Cefalu, "The Lantern" Donna Pepita Misuraca (1901-1992), of strong character and temperament of passionate brilliance. The high-fashion boutiques and Antiques soon became a cultural salon fruitful and productive. That same year, thanks to the institutions and of the Autonomous Regional Tourist Board of Cefalù, comes the first edition (1964) of the event Cefalù Beachwear seven editions that will stand among the manifestations of Italian fashion with the presence of big names as Gian Luigi Mariannini, Germana Marucelli, l’indimenticabile Mila Contini e la partecipazione di stilisti e ditte del calibro di Baratta, Biki, Oleg Cassini, Faini mare, le sorelle Fontana, Forquet, Fratti, Galitzine, Krizia, Pucci, Roberta di Camerino, Veneziani, Vergottini, etc. Viene eletta la Fotomodella del mare e vengono lanciati il colore “blu Cefalù” e lo slogan “L’estate comincia a Cefalù”. Una delle più riuscite edizioni è la quinta (1968) che fa scalpore per l’elegante e suggestivo allestimento che Lalla e Franco Cheli fanno delle vetrine di Corso Ruggero e per la presenza del cefaludese Ciccio Liberto che si distingue per le sue creazioni nell’arte calzaturiera that will make it known throughout the world. The event, however, begins to lose bite due to the low funding and the sixth edition of the Prix held wearily. The next edition, the seventh and final (1970), by a young Enrico Buonaccorti, closes the splendor of haute couture in Cefalu. In 1967 Cefalù hosts the Cantagiro "with a cast exception: Walter Chiari, Rita Pavone, Bobby Solo, Los Marcellos Ferial, Nicola di Bari, Ricky Gianco etc. On December 20, 1967 that same year he opened the doors to the "Cave Club" in a few years, thanks to the performances of "The caveman", became a fashionable meeting place, thus constituting, in turn, one of the tourist attractions of the city. In 1968 he founded the "Cefalù Gibilmanna" uphill race that quickly became one of the most important competitions of this sport, part of the program of the European Championship on the Mount. He won the first edition of The Piccolo. Participates in its third year, winning the success Ninni Vaccarella, the legendary pilot "Ferrari" of the "Targa Florio." The race always touches the 25th edition under the authoritative guidance of the owner Pino Spinosa. The last two editions later, conducted without enthusiasm and without vitality, without the presence of the owner, forced the end. Sempre nel 1968 Vittorio Gassman inaugura il Cine-Teatro Astro che presto diventa un luogo di incontro anche per gli amanti della musica leggera, con ospiti di levatura nazionale.Nell’estate 1970 Cefalù riceve l’inaspettata visita della principessa Soraya, ex Imperatrice di Persia, che trascorre alcuni giorni a Cefalù a bordo dello yacht che la vede in compagnia del regista Franco Indovina.Sono gli anni del boom del cabaret e l’Azienda Autonoma di soggiorno e Turismo organizza nel 1971 la Prima “Rassegna Nazionale del Cabaret”. Si replica l’anno successivo con la seconda edizione. Il vero successo arriva però con la terza edizione (1973). A fare gli onori di casa I Cavernicoli. Nei tre anni di vita della Rassegna, all’interno del Teatro Astro, si esibiscono Renzino Barbera, Roberto Brivio, Franco Califano, Gianfranco D’Angelo, Fiorenzo Fiorentini, Lando Fiorini, Giorgio Gaber, Gianni Magni, Enrico Montesano, Franca Valeri, e le formazioni de Il Bagaglino, I Cavernicoli, L’Incontro, Il Punicipio e I Travaglini. Nella serata del 28 settembre 1973 crea scalpore uno sketch di Mimmo Mollica il quale viene denunciato per vilipendio della religione dalla Polizia. Ne nasce un caso al quale non deve certo addebitarsi la mancata realizzazione della quarta edizione della Rassegna. La Rassegna Internazionale del Folclore sembra supplire alla mancanza di una manifestazione protagonista nell’ambito dell’Estate Cefaludese. A detenere questo ruolo viene designato Il Cantamare who sees the issues outstanding, full of big and famous faces, between 1985 and 1986. The autonomous Tourist Office organizes in subsequent years, from 1991 to 1998, a fall event, The Film City, for the promotion of Cefalu in film, but does not go beyond the eighth edition. In recent years, other significant events alternate with summer entertainment, one of these is to remember: The Old Town live (1993 and 1994), a brilliant invention of the artistic directors John Biondo and Nico Marino organizing a variety of entertainment in the most striking and unusual of the Old Town, and Cefalù in blues (since 1995) which offers jazz performances in major urban areas. With this background, the Administration led by Hon. Simona Vicari, having entrusted the artistic direction of the calendar year (1998) Gerry Calà, has focused his interest on specific manifestations of the city, focusing on the Feast of SS. Salvatore primarily through a reading that does not neglect the cultural aspect of popular and Cefalù devoto.In recent years has had the pleasure to receive the Royal of Belgium Albert II and Paola Ruffo di Calabria, the American Ambassador in Italy J. Foglietta, Professor Arold Aronson, Director of the Department of Theatre and Visual Arts at Columbia University of New York, Ambassador of Georgia to the Italian Republic, Dr. Rusudan Lordkipanidze, the families of ambassadors and heads of state who participated in Palermo, at the World Conference of the United Nations and the LL. AA. RR. Charles and Camilla of Bourbon Two Sicilies, Duke of Calabria. The City was incorporated, with strength in the great cultural tradition of the Theatre, Film and Art hosting Vittorio Gassman, Nino Manfredi, Marina Suma, Jerri Calà, Franco Nero, Tiziana Lodato, Paola Pitagora, Pamela Villoresi and Fioretta Mari along with big names in pop music, Edoardo Bennato, Nicolò Fabi, Noha, Ron and Irene Grandi. With a highly international audience, Cefalù, Today, gives all-clear sea with a beautiful coastline, hotels and resorts for all needs, beaches, lively and safe; services and rich cultural routes of myth, history and nature. Its territory offers stunning walks that allow you to enjoy the surrounding nature that, in addition to numerous activities, it also offers archaeological sites, monuments and important megalithic temples.

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noodles with pesto and artichokes and almonds SOLOSOLO Bianco di Nera pleasure!!

Here ... for so-called "lagnusi" (like me today)! 1) Wandering the aisles of petit tonneau 2) find a wonderful jar ... et voilà, è fatto..

ISTRUZIONI PER L'USO:
Cuocete e poi saltate i tagliolini con il pesto di carciofi e mandorle amalgamando bene, distribuite nei piatti e decorate con i pomodorini tagliati a dadini e, se vi piace, un velo di curcuma sul bordo del piatto.E beviamoci su un BIANCO DI NERA Igt dell'AZ.Agricola Milazzo.

VITIGNI UTILIZZATI: Nero cappuccio e Inzolia COLORE: Paglierino con riflessi ramati PROFUMO: Delicato e leggermente fruttato SAPORE: Secco, armonico e mosso TENORE ALCOLICO: 12% Vol.

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meatballs tonight ... baby! (Took them :-)

these are the ingredients .. 5oo grams. of newborn,
a little flour, cooking oil, salt .. well for the newly washed and put into a colander to release all the water. put in a dish of farinaPrendete a small handful of flour and keep it in the mano.Con iAUTO a spoon lying the baby in the palm of your hand and you join, just outside the farina.Formate crushed meatballs ... Fry in hot oil, drain and we savor salate.Noi POLEN Donnafugata , White - Catarratto and Viognier Sicily IGT.

wine that is offered to the color yellow with gold hues - green, very bright. The nose pours large olfactory nuances that surround us with elegance and style, offering hints mineral, citrus fruit and tropical fruit, enhanced by the floral acacia and broom. On the palate with flavor and freshness major players.

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pescatorino the delicacies of our land .. Bronte, the Italian capital of pistachios!

Sicily is the 'only Italian region where it produces pistachios (the botanical species "Pistacia vera) and the town of Etna, with over three thousand hectares of specialized production, it expresses the main growing area (more than 80% of the surface region) with a production characteristics peculiari.Bronte, Eden pistachio, with a fruit flavor and aroma are universally recognized as unique and special and one color - green emerald - unique and particolare.L '"green gold", so it is called the "green pistachio of Bronte", is the main economic resource of the vast territory of the town of Etna.
compete for land and skiing Etna, the temperature or the rootstock, the traditions of culture passed down from father to son, the fact is that the pistacchicoltura Bronte, unlike the products of American or Asian origin, mostly with seeds yellow, produces fruits of high quality, highly appreciated and popular in European and Japanese markets for its size and the intense staining verde.Il Bronte pistachio is sweet, delicate, aromatico.Fra various qualities cultivated in the Mediterranean and the Americas has its own color and organoleptic qualities that make it unique in the world with a sweet taste that the fruit produced elsewhere hanno.Viene not appreciated in the Italian and foreign markets for its original taste and adaptability in the kitchen and pasticceria.E ' mainly used in confectionery to make cakes, pastries, nougat, mousses, candies, ice and slush, but it is also delicious in the first and second courses or oranges, is also used nella preparazione degli insaccati (ottimo nelle mortadelle e nelle soppressate) e nel settore cosmetico.A Bronte se ne raccolgono oltre 30 mila quintali.Una ricchezza di quasi 20 milioni di euro che rappresenta poco più dell’1% della produzione mondiale di pistacchi.Il frutto viene commercializzato sotto diverse forme: Tignosella (pistacchio non sgusciato, i brontesi lo chiamano "babbalucella"), pelato (sgusciato e privato dell'endocarpo), granella, farina, bastoncini, affettato o pasta di pistacchio.Nella zona si contano quasi mille produttori. Il Pistacchio è un frutto dalla storia antichissima, noto ai Babilonesi, Assiri, Giordani, Greci, citato addirittura nel libro della Genesi e riportato nell'obelisco, fatto innalzare the king of Assyria, around the sixth century BC, is one of those food and agricultural products, which has helped shape the cultural and culinary heritage of the Mediterranean peoples. Of this precious fruit, brought to Sicily by the Arabs, Bronte is the Italian capital.
Every year in some streets and squares of historic Bronte has been held for many years a festival (the Festival of the pistachio ). From pesto cream from ice cream cake, sausage dall'arancino the festival is the triumph of pistachio in all its variations, is celebrated in September and last year drew 100,000 visitatori.Il well "pistachio green Bronte ", always threatened by imports definitely lower quality, has now won due recognition of PDO
The Slow Food Foundation for Biodiversity, with its own defense, protection and wants to protect small-scale production of the excellent pistachio Bronte "not comparable to any other Mediterranean Pistachio and that only grows in Bronte, in Catania. "

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frittata white cabbage ... and Alcamo DOC !!!:-)

To serve four people: 400 gr verza4 uovaolio evosale and pepe6-7 slices of bacon Piacenza Cook the cabbage as above indicated, in a pan with a diameter of 22-24 cm. In a bowl beat the eggs with a pinch of salt and freshly ground pepper, then add the cabbage and stir bene.Trasferire warmed the mixture into the pan used previously on the bottom of which are radially arranged slices of bacon. Cook over medium heat, with lid, for 10 minutes (or until the frittata will be dry also above), unmold upside down on a plate of appropriate size and bring tavola.La Piacenza bacon (you can also grant a slice of salami, sometimes ... you just do not overdo it!) is gently spicy and goes well with the taste of cabbage ... we decided we suggest Berci on ..

Alcamo DOC Firriato ( Catarratto 85% e Inzolia 15).
Aspetto visivo
Colore dorato dai riflessi verdognoli.
Olfatto
Fine e delicato profumo con in evidenza note fruttate di pera matura e fiori di campo.
Gusto
Piacevole e persistente, seduce il palato con la morbidezza ed una invitante e fresca nota acida, che lo rendono un bianco di eccellente bevibilità.

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gluttony .. .. .. a wine from the king and the Sicily bell'involtino ....

Ingredienti:
8 fette di lonza di maiale8 fette di pancetta4 fette di pancarrè80 g pecorino stagionato grattugiatovino marsala q.b.1 uovo intero50 g uvetta ammollata20 g pinoli40 g capperi dissalati300 g di polpa di pomodoro1 peperoncino a piacere2 foglie di allorotimo fresco q.b.olio d’oliva extravergine q.b.sale e pepe q.b.
Preparazione:
Battete leggermente le fette di lonza facendo attenzione a non romperle e copritele con una fetta di pancette.
In una ciotola amalgamate il pancarrè (precedentemente ammollato con il marsala sbriciolato) insieme ai capperi, i pinoli, l’uvetta, il pecorino e l’uovo intero.Lavorate bene il composto e regolate di sale e di pepe.
Suddividete il ripieno sulle fettine di lonza e arrotolatele fermandole a due a due con degli stecchini di legno.
Rosolate gli spiedini in un tegame con un filo d’olio, unite il pomodoro, le erbe aromatiche and chilli.
salt and cook for 30 minutes covered on low heat bath if necessary, with the soup .. and we match .. FIRR 2005 CAMELOT .. Grapes 60% Cabernet Sauvignon 40% Merlot.Dedicato discerning tasters and lovers, who gets excited in front of a great wine and after degustatone preserve infinite memory in the minds and cuore.Colore beautiful ruby \u200b\u200band impenetrability, gives all ' smell a wonderful spectrum aromaticodi complexity where industry delightful notes of red fruit and spezie.All 'taste test results with an imposing structure, very concentrated with soft tannins and gentle that caress the palate and seduce me with the infinite sweetness of the fruit. A world of emotions, a beautiful fairy tale turned into wine.

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all 3 .... ... ... tvb hihihihihi Deee

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Plain of Heaven, a great company we are proud to welcome you in our shop

Some of the awards in recent years :

Guide to Italian wines 2009 Gambero Rosso 2 glasses for
Syrah 2006
2 glasses for the Nero d'Avola 2006
1 cup 2007 to Pizzo crows
Gambero Rosso Almanac 2009 Berebene
Oscar quality - price for the Nero d'Avola 2006
http://www.gamberorosso.it/
Decanter World Wine Awards
PIANADEICIELI Nero d'Avola 2006: SILVER MEDAL
PIANADEICIELI SYRAH 2006: MEDAL BRONZE
The world's most prestigious competition, now in its fifth edition, this year has had a very large number of participants. The wines in the competition were 9219, more than double the first edition.
The most influential wine competition in the world - Attracted more entries this year Than ever before. Were Entered In total 9219 wines, More Than Double the Amount Entered Than When The Competition Launched just five years in August Gambero
Red-Wine Guide Italy in 2008
- Chardonnay Grecanico-2006: 2 cups
- Syrah 2005: 2
Glasses - Cabernet Sauvignon 2005: 1 Glass
Guide to the Wines of Sicily
5 Stars for the 2005 Syrah Pianadeicieli
http://www.cronachedigusto.it/ Read Guide (pdf)
Berebene The Almanac of the 2008 Gambero Rosso
Syrah '05 gets the Oscar for the best value for money
Daily Guide to Wine 2008 by Slow Food
Nero d'Avola '05 gets the label for the excellent value for money
http://www.salonedelvino.it/
Medal d'Argento Syrah Sicilia IGT 2005
" Syrah du Monde 2007 " Concorso Enologico Internazionale - Francia
http://www.syrah-du-monde.com/
Gran Menzione Syrah Sicilia IGT 2005
"Vinitaly 2007 " Concorso Enologico Internazionale
http://www.vinitaly.com/index.asp
Gran Menzione Nero d'Avola Sicilia IGT 2005
"Vinitaly 2007 " Concorso Enologico Internazionale
http://www.vinitaly.com/index.asp

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upside down cake with caramelized apples, cinnamon and orange to faint

For the base caramelized apples annurca 1kgzucchero 4 cucchiaiarancia cane, the juice 1cannella cucchiainoanice 1 star 1 pezzettoburro 80g
for cake flour 300gzucchero 170guova 2latte fermented vegetable 20clolio 10clcannella cucchiainoarancia 1, the peel 1lievito cake half bustinasale grip
Peel apples, cut them into quarters and remove core. Place the apples in a large bowl, add brown sugar, cinnamon, star anise and stir. In a pan, melt the butter, add apple sauce and let simmer for ten minutes, without stirring too often. At this point the apples should be cooked and the bottom of the pan has formed a caramel sauce. Discard the apples and keep them apart, add to the cooking the orange juice (grate peel before squeezing and keep it aside). Increase heat and stir to dissolve the caramel in the juice, then leave to reduce for a couple of minutes so the sauce densa.PReparare the cake batter: Beat eggs with milk fermented oil, then add sugar, salt, cinnamon and orange peel. Finally add the flour with the baking powder sieve. Take a cake tin (mine was 22cm but you can use one of 24 or 26 because my cake in the end was a bit overly high :-), lined with a sheet of baking paper and arrange on the bottom, the apples in a single layer (discard the star anise, of course), pour the orange sauce over apples and then cover it with the prepared mixture. Bake at 180 ° C for 45-50 minutes (until the top is golden, test the interior with a stuzzicchino). Remove from oven, let cool and then turn the cake onto a plate and serve. A want to do things right, serve with vanilla sauce or a little English 'ice cream, always vanilla.

combination? Ben Ryé Donnafugata
Natural White Cake - DOC Passito Pantelleria14, 5% vol.Zibibbo 100%. The wine displays its extraordinary personality and depth from the color, which shows bright amber. On the palate impresses with its outstanding complexity due to a fusing of sweetness, flavor and fragrance morbidezza.i chase between the maze of sweet sensations of dried figs and honey, herbs and mineral notes. On the palate impresses with its outstanding complexity due to a fusing of sweetness, flavor and smoothness. Prolonged finish harmonious perfumes.

Atlanta Seizure Auctions

matches ... ..

Bassoon
fat cream Ingredients: 1 roll of puff pastry
ready (holy and blessed)
2 eggs

70 grams of sugar 1 tablespoon flour 300 ml milk
ps
1 / 2 teaspoon cinnamon apple

a little icing sugar
Prepare whipped cream with a whisk eggs with sugar, add a tablespoon of flour, put on the fire and add milk. Stir until the cream congeals slightly (not to be too thick), remove from heat, season with cinnamon and while it cools add the apple, peeled and cut into cubes. Place the pastry into a pudding mold (or into a small pan) lined with parchment paper. Put in the cream and fold the edges as close to a bundle. Bake in preheated oven at 180 degrees for 20-25 minutes. Allow to cool completely in the mold, then put on a plate and keep in the fridge for a couple of hours before serving with a sprinkling of powdered sugar.
What then made the remarkable time of cake and memory, was the match with an extraordinary wine. Beyond the beautiful amber color shiny and inviting consitent, beyond olfactory intensity and finesse, is the width that makes it smell amazing and diverse net in the notes of vanilla, almond, orange blossom, dried fish, fennel, tobacco sweet glaze, combined with the slightly more feature known oxidative bois, all in perfect succession. A real experience sensoriale. In bocca è elengantissimo, perfettamente equilibrato, e di persistenza infinita. Ancora una volta il carattere della Sicilia un po’ aristocratica dei bei salotti, tradotto perfettamente in un vino indimenticabile.
‘DONNA FRANCA’ MARSALA SUPERIORE RISERVA SEMISECCO AMBRA CANTINE FLORIO